If you’re craving something cozy, nourishing, and bursting with fresh flavors, this Ranch Chicken Veggie Soup Recipe is going to become your new go-to. Imagine tender, juicy chicken nestled in a rich, creamy broth full of vibrant veggies and the irresistible zest of ranch seasoning wired throughout every warm, comforting bite. It’s the perfect soup to make any day feel special, whether you’re warming up after a chilly afternoon or looking for a wholesome family dinner that satisfies every appetite.
Ingredients You’ll Need
This Ranch Chicken Veggie Soup Recipe shines because of its simple yet thoughtfully chosen ingredients. Each item plays a vital role—from the tender chicken bringing protein and heartiness, to the mix of colorful vegetables that add texture and sweetness, and the blend of spices that tie it all together with a punch of deep, familiar flavor.
- Chicken breasts: The star protein, perfectly roasted and shredded for tender bites in every spoonful.
- Olive oil: Helps seal in flavor and keep the chicken juicy during roasting.
- Kosher salt & black pepper: Essential for seasoning and enhancing every ingredient’s natural taste.
- Dry ranch seasoning mix: Adds that signature tangy, herby flavor that defines this soup.
- Unsalted butter: Gives the base a silky richness when sautéing onions and veggies.
- Onion, carrots, celery: Classic mirepoix trio that forms the aromatic foundation.
- Garlic, red bell pepper, zucchini: Introduce brightness and freshness.
- Frozen corn kernels: Sweet pops of texture that complement the creamy broth.
- Yukon Gold potatoes: Provide hearty body and a creamy mouthfeel once tender.
- Low-sodium chicken broth: Creates the flavorful liquid backbone with control over saltiness.
- Half-and-half: Brings creamy indulgence without overwhelming richness.
- Dried thyme, smoked paprika, chili flakes: Layer warmth, earthiness, and a hint of heat.
- Fresh parsley and chives: Stirred in last for fresh herbaceous brightness and color.
How to Make Ranch Chicken Veggie Soup Recipe
Step 1: Roast and Shred the Chicken
Start by preheating your oven to 400°F. Coat the chicken breasts with olive oil, kosher salt, black pepper, and that all-important dry ranch seasoning mix. This first seasoning step infuses the chicken with flavor that will permeate the entire soup later. Roast the chicken for 20 to 25 minutes until cooked through and juicy. Let it rest for about 5 minutes so the juices settle, then shred it finely with two forks—this shredded chicken becomes the heartwarming protein of the soup.
Step 2: Prepare the Flavor Base with Butter and Veggies
While the chicken roasts, melt unsalted butter in a large soup pot set over medium heat. Toss in the diced onion, carrots, and celery, sautéing for 5 minutes until softened and fragrant. These three veggies create a savory depth known as mirepoix, a foundation that makes soups rich and full-bodied.
Step 3: Add Additional Vegetables for Brightness and Sweetness
Next, introduce the minced garlic, diced red bell pepper, and zucchini. Sauté these for 2 to 3 minutes, letting their fresh aromas fill your kitchen. These vegetables add complexity and a touch of sweet crunch that will balance perfectly with creamy and savory elements.
Step 4: Simmer with Potatoes, Corn, and Broth
Now it’s time to add the potatoes, corn kernels, chicken broth, and spices—dried thyme, smoked paprika, and if you like a little heat, chili flakes. Bring the mixture to a boil, then reduce the heat to let it simmer gently for 15 to 20 minutes until the potatoes turn tender and begin to meld with the broth. This step is crucial for developing the soup’s comforting, hearty texture.
Step 5: Combine Shredded Chicken and Half-and-Half
Once the veggies are tender, stir in the shredded chicken along with the half-and-half. Allow the soup to simmer for an additional 5 minutes to marry all the flavors together and build a luscious, creamy broth. Give it a final taste and adjust salt and pepper as needed—it’s all about balancing the rich, herby ranch accents with just the right seasoning.
Step 6: Finish with Fresh Herbs and Serve
To wrap up your beautiful soup, sprinkle in freshly chopped parsley and chives right at the end. They provide a pop of vibrant color and a fresh finish that lightens the creamy richness, making every spoonful refreshing and satisfying.
How to Serve Ranch Chicken Veggie Soup Recipe
Garnishes
To elevate your soup experience, consider adding a dollop of sour cream or a sprinkle of shredded sharp cheddar right on top. Fresh herbs like extra parsley or chives add gorgeous color and a garden-fresh bite, while a crack of black pepper adds a subtle kick that complements the ranch seasoning beautifully.
Side Dishes
This soup pairs beautifully with warm crusty bread, perfect for dipping into that creamy broth, or a simple side salad tossed with vinaigrette to balance the richness. Garlic bread or cheesy biscuits also make fabulous companions, turning a light bowl of soup into a hearty meal.
Creative Ways to Present
Serve it in rustic mugs or bowls for casual family dinners or ladle it into hollowed-out bread bowls for a fun and impressive presentation. For a fresh twist, top with crunchy roasted pumpkin seeds or crushed tortilla chips to add contrast in texture that keeps every bite exciting.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it a perfect make-ahead meal for busy days when comfort food is exactly what you need.
Freezing
This Ranch Chicken Veggie Soup Recipe freezes wonderfully. Portion the soup into freezer-safe containers, leaving space for expansion, and freeze for up to 3 months. Just make sure to leave the fresh herbs out if you plan to freeze, as they can turn bitter. Add fresh parsley and chives when reheating.
Reheating
When you’re ready to enjoy your soup again, thaw in the refrigerator overnight if frozen, then reheat gently on the stove over medium heat. Stir frequently to prevent curdling since half-and-half is in the soup, and consider adding a splash more broth or water if it has thickened too much.
FAQs
Can I use different chicken cuts for this soup?
Absolutely! Boneless, skinless chicken thighs work just as well if you prefer a slightly richer, more tender meat. Just adjust cooking time accordingly when roasting to ensure they are fully cooked.
Is there a dairy-free alternative for the half-and-half?
Yes, you can substitute half-and-half with coconut milk, cashew cream, or your favorite non-dairy creamer to keep the soup creamy while accommodating dietary preferences.
Can I make this soup in a slow cooker?
Yes, you can! Brown the chicken on the stove and add all ingredients except half-and-half and fresh herbs into a slow cooker. Cook on low for 6 to 8 hours, shred the chicken in the pot, then stir in half-and-half and herbs near the end.
How spicy is this soup with chili flakes?
The chili flakes add just a gentle warmth, not intense heat. You can easily omit them if you prefer a milder flavor or increase slightly if you enjoy more kick.
What’s the best way to shred the chicken?
The easiest way is to use two forks to pull the cooked chicken apart. You want thin, bite-sized pieces that blend seamlessly into the soup, ensuring every spoonful has tender chicken.
Final Thoughts
This Ranch Chicken Veggie Soup Recipe is truly a comforting hug in a bowl, blending fresh vegetables, tender chicken, and that distinctive ranch flavor for a meal you’ll want to make again and again. Whether it’s a cozy weeknight dinner or a dish to impress friends and family, this soup brings warmth and smiles every time. Go ahead, give it a try—you’ll be so glad you did!
Print
Ranch Chicken Veggie Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This comforting Ranch Chicken Veggie Soup combines tender roasted chicken with a medley of fresh vegetables in a creamy, flavorful broth seasoned with ranch spices and herbs. Perfect for a cozy meal, it’s packed with wholesome ingredients and easy to prepare in under an hour.
Ingredients
Chicken and Seasoning
- 2 large boneless, skinless chicken breasts (approximately 1 pound)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon dry ranch seasoning mix
Sautéed Vegetables
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 medium zucchini, diced
Main Soup Ingredients
- 1 cup frozen corn kernels
- 3 medium Yukon Gold potatoes, peeled and diced
- 6 cups low-sodium chicken broth
- 1 cup half-and-half
- 1/2 teaspoon dried thyme
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chili flakes, optional
- Salt and black pepper to taste
Finishing Touches
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
Instructions
- Roast the Chicken: Preheat oven to 400°F. Rub chicken breasts with olive oil, kosher salt, black pepper, and ranch seasoning mix. Place the chicken on a baking sheet and roast for 20 to 25 minutes until fully cooked. Remove from oven and let rest for 5 minutes before shredding with two forks.
- Sauté Aromatics: While the chicken roasts, melt the unsalted butter in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for about 5 minutes until the vegetables soften and become fragrant.
- Add Additional Vegetables: Stir in minced garlic, diced red bell pepper, and diced zucchini. Sauté for another 2 to 3 minutes, allowing the garlic to release its aroma and the veggies to soften slightly.
- Simmer Soup Base: Add diced Yukon Gold potatoes, frozen corn kernels, and pour in the low-sodium chicken broth. Season with dried thyme, smoked paprika, and chili flakes if using. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15 to 20 minutes until the potatoes are tender when pierced with a fork.
- Combine Chicken and Cream: Stir in the shredded roasted chicken and the half-and-half cream into the pot. Let the soup simmer gently for an additional 5 minutes to blend the flavors. Taste and adjust salt and pepper as needed.
- Finish with Fresh Herbs: Remove the soup from heat and stir in the freshly chopped parsley and chives. Serve the soup hot, garnished with extra herbs if desired.
Notes
- Use low-sodium chicken broth to control the salt level for a healthier option.
- If fresh herbs are unavailable, dried parsley and chives can be substituted but add them earlier during simmering to release flavor.
- For a dairy-free version, substitute half-and-half with coconut milk or another plant-based cream.
- To make it spicier, increase chili flakes or add a dash of cayenne pepper.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
